JPH0378974B2 - - Google Patents
Info
- Publication number
- JPH0378974B2 JPH0378974B2 JP60064232A JP6423285A JPH0378974B2 JP H0378974 B2 JPH0378974 B2 JP H0378974B2 JP 60064232 A JP60064232 A JP 60064232A JP 6423285 A JP6423285 A JP 6423285A JP H0378974 B2 JPH0378974 B2 JP H0378974B2
- Authority
- JP
- Japan
- Prior art keywords
- starch
- sugar
- heat
- powdered
- thiyocolate
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 229920002472 Starch Polymers 0.000 claims description 44
- 235000019698 starch Nutrition 0.000 claims description 44
- 239000008107 starch Substances 0.000 claims description 44
- 235000000346 sugar Nutrition 0.000 claims description 39
- 239000006188 syrup Substances 0.000 claims description 14
- 235000020357 syrup Nutrition 0.000 claims description 14
- 229920001353 Dextrin Polymers 0.000 claims description 8
- 239000004375 Dextrin Substances 0.000 claims description 8
- 235000019425 dextrin Nutrition 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 239000003925 fat Substances 0.000 description 12
- 235000019197 fats Nutrition 0.000 description 12
- 239000003921 oil Substances 0.000 description 11
- 235000019198 oils Nutrition 0.000 description 11
- 239000000843 powder Substances 0.000 description 11
- 230000000694 effects Effects 0.000 description 10
- 230000000052 comparative effect Effects 0.000 description 9
- 238000002844 melting Methods 0.000 description 9
- 238000000034 method Methods 0.000 description 9
- 244000299461 Theobroma cacao Species 0.000 description 8
- 239000007788 liquid Substances 0.000 description 8
- 230000008018 melting Effects 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 6
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 description 5
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 description 5
- 235000001046 cacaotero Nutrition 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 230000001771 impaired effect Effects 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 235000019220 whole milk chocolate Nutrition 0.000 description 4
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 3
- 235000009470 Theobroma cacao Nutrition 0.000 description 3
- 235000014121 butter Nutrition 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 238000010924 continuous production Methods 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 3
- 239000003995 emulsifying agent Substances 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 230000014759 maintenance of location Effects 0.000 description 3
- 239000000155 melt Substances 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 235000014593 oils and fats Nutrition 0.000 description 3
- 235000020183 skimmed milk Nutrition 0.000 description 3
- 235000008939 whole milk Nutrition 0.000 description 3
- 241000208365 Celastraceae Species 0.000 description 2
- 235000000336 Solanum dulcamara Nutrition 0.000 description 2
- 230000005856 abnormality Effects 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 150000005846 sugar alcohols Chemical class 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- 241000519995 Stachys sylvatica Species 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 239000011247 coating layer Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- -1 dextrin Chemical class 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 238000009499 grossing Methods 0.000 description 1
- 239000008172 hydrogenated vegetable oil Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000010410 layer Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000005496 tempering Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
Landscapes
- Confectionery (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60064232A JPS61224935A (ja) | 1985-03-28 | 1985-03-28 | 耐熱チヨコレ−ト |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60064232A JPS61224935A (ja) | 1985-03-28 | 1985-03-28 | 耐熱チヨコレ−ト |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS61224935A JPS61224935A (ja) | 1986-10-06 |
| JPH0378974B2 true JPH0378974B2 (hu) | 1991-12-17 |
Family
ID=13252168
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60064232A Granted JPS61224935A (ja) | 1985-03-28 | 1985-03-28 | 耐熱チヨコレ−ト |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS61224935A (hu) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6381277A (ja) * | 1986-09-25 | 1988-04-12 | Kosuke Harada | 平滑用コンデンサの寿命検出装置 |
| JP2516215B2 (ja) * | 1987-05-19 | 1996-07-24 | 不二製油株式会社 | 可塑性チョコレ−ト |
| JP5311561B2 (ja) * | 2009-02-05 | 2013-10-09 | 長岡香料株式会社 | 耐熱性チョコレート |
| WO2010143066A1 (en) | 2009-06-12 | 2010-12-16 | Mars, Incorporated | Polymer gelation of oils |
| GB2485421B (en) | 2010-11-15 | 2016-05-25 | Mars Inc | Dough products exhibiting reduced oil migration |
| AU2013323765B2 (en) | 2012-09-28 | 2016-03-17 | Mars, Incorporated | Heat resistant chocolate |
| CN104837354B (zh) * | 2012-12-17 | 2020-10-27 | 不二制油株式会社 | 耐热性优异的利用巧克力类的食品的制造方法 |
| WO2015170587A1 (ja) * | 2014-05-09 | 2015-11-12 | 不二製油グループ本社株式会社 | 被覆成型チョコレート類の製造方法 |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS50105844A (hu) * | 1974-02-01 | 1975-08-20 | ||
| JPS59154936A (ja) * | 1983-02-21 | 1984-09-04 | Akutagawa Seika Kk | 装飾チヨコレ−ト菓子の製造方法 |
| JPS6094058A (ja) * | 1983-10-31 | 1985-05-27 | Ajinomoto General Food Kk | 低う蝕性チヨコレ−トおよびその製造方法 |
-
1985
- 1985-03-28 JP JP60064232A patent/JPS61224935A/ja active Granted
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS50105844A (hu) * | 1974-02-01 | 1975-08-20 | ||
| JPS59154936A (ja) * | 1983-02-21 | 1984-09-04 | Akutagawa Seika Kk | 装飾チヨコレ−ト菓子の製造方法 |
| JPS6094058A (ja) * | 1983-10-31 | 1985-05-27 | Ajinomoto General Food Kk | 低う蝕性チヨコレ−トおよびその製造方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS61224935A (ja) | 1986-10-06 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| LAPS | Cancellation because of no payment of annual fees |